This farmer’s market garden pasta recipe is the perfect vegetable based healthy recipe for busy nights. I try very hard to menu plan to stay on top of what I’m making each night for dinner. I write each meal idea on my planner so I remember to defrost meat in time to make dinner. Some days I totally forget or find I am missing one key ingredient. This recipe was created on one of those nights. This post has been sponsored, but the story is my own.
Farmer’s Market Garden Pasta Recipe
I hate food waste. There is nothing that bothers me more than buying an ingredient for dinner and having it spoil before I have the chance to use it. This past summer, we had more tomatoes from the garden than we could use. I had planned to make this Farmer’s Market Garden Pasta recipe for dinner but when I went to get the tomatoes from the refrigerator, they had gone bad. I tossed them to the chickens to enjoy and thankfully had a can of diced tomatoes on hand to save the day.
This recipe is very flexible for those of you with allergies and intolerances. For the guys, I use regular or whole wheat pasta. For my daughter, I use gluten free pasta. For myself, I use the paleo option of spaghetti squash. You could probably just as easily serve it over rice. Leave the Parmesan cheese out for those that do not do dairy.
- 8 ounces of pasta of your choice
- 3 cups of broccoli florets
- 1 can of Muir Glen diced tomatoes
- 1 can of Progresso cannellini beans (white beans)
- 1 tsp minced garlic
- salt & pepper
- 2 tbsp fresh parsley
- ¼ cup of Parmesan cheese (optional)
- Cook the pasta according to the package directions.
- minutes before the pasta is done, add the broccoli florets to the water.
- Drain and return to pot.
- Add the remaining ingredients (except Parmesan).
- Heat through and sprinkle with Parmesan.
We’ve all been there. It’s Thursday afternoon, you’ve picked the kids up from school and they’re asking, “What’s for dinner?” Searching for inspiration, you head to the refrigerator, only to realize that the groceries you bought on Sunday have run out or spoiled. But before the panic sets in and you reach for the takeout menus, remember that the solution for a wholesome, homemade meal is right in your pantry – or Cantry. With canned food staples like canned beans, chicken, broth, and tomatoes on-hand, you can easily make it a Cantry Thursday night!
Canned foods mean less prep and year-round availability, making healthy, homemade meals a reality, more often. A well-stocked pantry – your “Cantry ” – helps you get through the week with creative meals you can feel good about serving your family and friends. Learn more about Cans Get You Cooking.